Rhubarb Muffins with Greek Yogurt are the kind of treat that instantly makes you feel at home, whether you’re starting your morning or enjoying a well-deserved afternoon break. Tangy rhubarb meets the creamy richness of Greek yogurt for a soft, moist crumb—while a cinnamon-sugar topping adds just the right touch of sweetness and crunch. These muffins show off spring’s boldest vegetable in a delightful way, and they’re incredibly simple to whip up, making them a must-bake for both new and seasoned bakers alike.

Rhubarb Muffins with Greek Yogurt Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Rhubarb Muffins with Greek Yogurt is how each ingredient plays a unique role: together, they create an irresistible, wholesome treat that’s brimming with fresh flavor and color. Here’s what you’ll need to make the magic happen:

All-purpose flour: Offers a classic light muffin crumb, balancing texture with tenderness.
Whole-wheat flour: Brings a nourishing, slightly nutty flavor and makes the muffins heartier and more filling.
Granulated sugar: Adds just the right amount of sweetness and also helps with that lovely golden brown finish.
Baking powder: Ensures your muffins rise beautifully for that perfect dome top.
Ground cinnamon: Gives warmth to the batter and the cinnamon-sugar topping for a cozy twist.
Baking soda: Activates with the yogurt for extra lift and a tender crumb.
Kosher salt: Enhances every flavor, making the sweet, tart, and warm notes really come alive.
2% plain Greek yogurt (or sour cream): Contributes moisture and a subtle tang that complements the rhubarb perfectly.
Unsalted butter, melted and cooled: Brings richness and a silky mouthfeel.
Large eggs: Bind the ingredients and add structure for the fluffiest muffins.
Pure vanilla extract: Provides a fragrant, sweet undertone that ties everything together.
Rhubarb, diced into ¼-inch pieces: The star ingredient! Its tartness cuts through the sweetness and gives bursts of pink color throughout.
Topping—granulated sugar and ground cinnamon: The finishing touch, baked into a sweet crackly crust.

How to Make Rhubarb Muffins with Greek Yogurt

Step 1: Prepare Your Muffin Tin and Preheat the Oven

Set yourself up for muffin success by preheating your oven to 400°F and lining a 12-cup muffin tin with paper or foil liners. This not only makes cleanup a breeze but ensures your Rhubarb Muffins with Greek Yogurt pop right out with their golden edges intact.

Step 2: Whisk Together the Dry Ingredients

In a medium mixing bowl, combine both flours, sugar, baking powder, cinnamon, baking soda, and salt. Give everything a good whisk to ensure the leavening agents are evenly dispersed—this helps guarantee every muffin rises just as it should, with a harmonious blend of flavor and spice.

Step 3: Mix the Wet Ingredients

In a separate large bowl, whisk together the Greek yogurt (or sour cream), melted and cooled butter, eggs, and vanilla extract. The mixture will look creamy and smell divine—this is the secret to incredibly moist and flavorful Rhubarb Muffins with Greek Yogurt.

Step 4: Combine Wet and Dry Mixtures

Now it’s time for the dry and wet worlds to meet. Add the dry ingredient mixture to your wet bowl, and stir gently with a spatula just until the batter comes together. Be careful not to overmix—some lumps are perfectly fine, and overworking will make the muffins dense instead of fluffy.

Step 5: Fold in the Rhubarb

This is where the magic happens! Gently fold in the diced rhubarb, distributing the vibrant pink pieces throughout the thick batter. Their tartness and bright color will shine in every bite of these gorgeous muffins.

Step 6: Fill Muffin Cups

Divide the batter evenly among the muffin cups; it’s okay if the batter slightly domes above the rim. That just means you’ll get tall, beautiful bakery-style muffins.

Step 7: Make and Add the Cinnamon-Sugar Topping

In a small bowl, stir together the sugar and cinnamon for the topping. Sprinkle a heaping half teaspoon over each unbaked muffin, then gently pat it onto the batter. This will give your Rhubarb Muffins with Greek Yogurt that irresistible sweet crunch on top.

Step 8: Bake and Cool

Bake in your preheated oven for 20 to 22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 to 10 minutes, then transfer to a wire rack. They’re absolutely best enjoyed warm, letting all those delicious aromas take center stage.

How to Serve Rhubarb Muffins with Greek Yogurt

Garnishes

For a polished touch, try a light dusting of powdered sugar just before serving, or add a few tiny bits of fresh rhubarb or thin strips of lemon zest on top. These small extras show off the bright, cheerful spirit of Rhubarb Muffins with Greek Yogurt and are perfect for a brunch table!

Side Dishes

If you want to make a meal of it, these muffins pair perfectly with a bowl of mixed berries, creamy scrambled eggs, or even a velvety matcha latte on the side. The balance of tart, sweet, and savory will make your breakfast or snack feel extra special.

Creative Ways to Present

Serve your Rhubarb Muffins with Greek Yogurt warm in a breadbasket lined with a pretty napkin, nestle them in a decorative muffin stand for an afternoon tea, or wrap them individually in parchment for thoughtful, portable snacks. Their bright streaks of pink and cinnamon-sugar sparkle do all the talking!

Make Ahead and Storage

Storing Leftovers

Extra muffins? No problem! Simply store them in an airtight container at room temperature for up to two days. If your kitchen is particularly warm, you can pop them in the fridge to keep them ultra-fresh, just be sure to let them come to room temp before serving for the best flavor.

Freezing

Rhubarb Muffins with Greek Yogurt freeze beautifully. Allow them to cool completely, then wrap each muffin individually in plastic wrap and place in a freezer-safe bag or container. They’ll retain their deliciousness for up to three months, making them a perfect make-ahead treat.

Reheating

To enjoy a warm muffin any time, just unwrap and microwave each one for about 20 seconds, or pop them in a 325°F oven for 5–7 minutes. The topping refreshes, the crumb fluffs up, and you’re right back to bakery-fresh muffins in no time.

FAQs

Can I substitute the rhubarb with another fruit?

For the best results and to capture that tangy-sweet harmony, use rhubarb as the recipe calls for. However, diced strawberries make a wonderful variation in a pinch, though the flavor profile will shift a bit.

What kind of Greek yogurt is best?

2% plain Greek yogurt strikes the perfect balance between richness and moisture, but you can use full-fat or light Greek yogurt if you prefer. Each version will yield slightly different textures but all are delicious in Rhubarb Muffins with Greek Yogurt.

Do I need to peel rhubarb before using it?

For most young, fresh rhubarb, peeling is unnecessary. If your stalks are especially thick or have tough outer strings, you can peel them with a vegetable peeler for a more tender bite.

Can I make these muffins gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend for both flours. Be sure the blend includes xanthan gum or a similar binder for the best texture in your Rhubarb Muffins with Greek Yogurt.

Can I add nuts or other mix-ins?

Absolutely! Add up to ½ cup of chopped pecans, walnuts, or even white chocolate chips to the batter for a fun twist. Just fold these in gently after adding the diced rhubarb for extra crunch or sweetness.

Final Thoughts

It’s hard to top the comfort of a warm, homemade muffin—and Rhubarb Muffins with Greek Yogurt have quickly become a favorite in my kitchen. Whether you’re baking for yourself, your family, or a crowd, this recipe brings big flavor and a joyful pop of color to any table. Seriously, give them a try—you might just discover a new tradition!

Rhubarb Muffins with Greek Yogurt Recipe

★★★★★

4.9 from 28 reviews

Author: anna
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these moist and flavorful Rhubarb Muffins with Greek Yogurt, a perfect blend of tart rhubarb and sweet cinnamon sugar topping. These muffins are great for breakfast or as a snack!

Instructions

Preheat the oven: Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
Prepare dry ingredients: In a medium mixing bowl, combine the dry ingredients and whisk to blend.
Prepare wet ingredients: In a large bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Add the dry ingredients and rhubarb, stirring until just combined.
Fill muffin cups: Divide the batter into muffin cups, slightly mounding the tops.
Add topping: Combine sugar and cinnamon for topping. Sprinkle over each muffin and gently press into the batter.
Bake: Bake for 20-22 minutes until golden and a toothpick comes out clean.
Cool and serve: Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool. Best served warm.

Notes

You can substitute sour cream for the greek yogurt.
Ensure the rhubarb is diced uniformly for even distribution in the muffins.
Adjust the sugar in the topping to suit your preference for sweetness.

Prep Time: 15 minutes
Cook Time: 20-22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 220mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: Rhubarb Muffins, Greek Yogurt, Cinnamon Sugar, Baked Goods, Breakfast, Snack